I did a pork shoulder yesterday for pulled pork sandwiches. I made a different dry rub and used a wet rub. I wish I could describe how good it turned out.
Dry Rub Ingredients:
a touch of curry powder
I mixed that up, worked it into the meat, wrapped it up and let it sit for a day in the fridge. The next day, I took it out, and on all but the fat cap, I put the wet rub over the dry rub.
The wet rub was dijon mustard mixed with jalapeno honey that my friend made. I then put another dusting of the dry rub on the whole thing and put it in the smoker. Cooked it for a bunch of hours until it had a solid smoke and thick bark, then spritzed it with more apple juice and wrapped it up in foil and put it in the oven for a few hours on 225 to finish because I have ADHD and had completely lost interest in fucking around with the smoker any more.
For the sandwiches, I made cole slaw and a rough Carolina sauce. Basically, ketchup, garlic, crushed red pepper, apple cider vinegar, bring it to boil, turn it off and refrigerate.
For the sandwiches I just used some Kaiser rolls. Put some sauce on the top and bottom bun, some pickles on the bottom bun, the pulled pork, topped it with slaw, slammed the top on.
It was fucking beautimous.
*** Update ***
I went ahead and made two sandwiches for you all so you could see. The lengths I go to to please you.